1 to 3 tablespoons finely chopped pickled jalapeno slices
30 lollipop sticks
1/4 cup butter, melted
Crushed corn chips
Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm.
Dip in melted butter and roll in corn chips. Refrigerate until serving.